Family Table: Far Beyond Festive Feasts

Far Beyond Festive Feasts

Turkey as a family dinner staple.

By Cristen Clark

As spring approaches, culinary focus tends to shift toward lighter, healthier fare that doesn't compromise on flavor. Iowaraised proteins, whether tasty turkey, flavorful pork or savory beef, embody a commitment to quality, sustainability and the rich agricultural heritage of our state.

Not just for the holidays, turkey is worthy of a year-long spotlight in your kitchen repertoire. These tips will help you master the art of cooking turkey so you’re ready for any springtime soirée.

Turkey Cooking Tips

Grilling Greatness: Embrace the great outdoors and fire up the grill for a turkey experience beyond Thanksgiving. Marinate turkey breasts or tenderloins in a zesty, citrusinfused marinade for a refreshing kick. Grilling imparts a smoky flavor, and with a meat thermometer on hand, you can achieve succulent perfection.

Bright Brines: Balance the smokiness of the grill by incorporating brining into your turkey preparation. A bright, refreshing brine of water, salt, citrus fruits and herbs not only imparts moisture but infuses subtle flavors.

Spring Salads: Light and vibrant salads take center stage as the days get warmer, and turkey can be a stellar addition. Toss leftover grilled or roasted turkey slices with fresh greens, seasonal fruits and a tangy vinaigrette for a light, protein-packed meal.

Burgers and Sliders: Utilize ground turkey to make burgers and sliders. Add diced herbs, garlic, and your favorite seasonings to ground turkey, then shape into patties. Grill or pan-sear for a delightful twist on the classic staple.

A Go-To Protein

Versatile and Adaptable: From grilling and roasting to stir-frying and slow-smoking, turkey adapts to various cooking methods, allowing you to experiment with flavors and techniques.

Quick Cooking: Aim for quicker cooking methods like grilling or sautéing, allowing you to spend less time in the kitchen and more time enjoying the sunshine. Our family’s go-to is reminiscent of the grilled turkey tenderloins popular at the Iowa State Fair. Simply marinate tenderloins in Italian dressing for a few hours in the refrigerator. Remove from marinade, sprinkle with seasoned salt and grill to a perfect 165 degrees F.

Zesty Marinades: Infuse the essence of sunshine into turkey dishes with citrusy, herby marinades. Fresh lemon, lime and a medley of herbs like basil, mint and cilantro elevate turkey to a whole new level of seasonal delight.

Whether you're grilling, incorporating it into a refreshing salad, whipping up enchiladas or a quick burger, turkey effortlessly enhances your family’s dining experience.

Turkey Enchiladas

• 2 tablespoons vegetable oil

• 1 small onion, peeled and chopped

• 3 cloves garlic, minced

• 2 pounds boneless skinless turkey breasts, diced into ½-inch pieces

• 1 can (4 ounces) diced green chiles

• 1 can (15 ounces) black beans, rinsed and drained

• 6-8 large flour tortillas

• 3 cups shredded cheese

• 1 can (10 ounces) red enchilada sauce

• Optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, crumbled cotija cheese

Preheat oven to 375 degrees F.

In a large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add garlic, diced turkey and green chiles. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the turkey is cooked through. Add in the beans, salt and pepper, then stir until evenly combined. Remove pan from heat and set aside.

Spread two tablespoons of sauce over a tortilla, add a large spoonful of the turkey and bean mixture down the middle of the tortilla. Sprinkle a handful of cheese on top, roll up the tortilla and place, seam side down, in a greased 9x13inch casserole dish. Assemble the remaining enchiladas. Then, spread any remaining sauce and cheese over enchiladas.

Bake at 375 degrees F, uncovered, for 20-25 minutes. The enchiladas will be cooked through, and the tortillas will be somewhat crisp on the outer edges. Remove from oven and serve warm. Garnish with fresh cilantro, chopped onion, diced avocado, sour cream and cotija cheese.